CrockPot Chicken Enchiladas
This recipe is a super high protein and delicious option that you can throw in the crock pot and let it go all day! Assembly is quick and the bake time is next to nothing. You’re welcome!
4 oz 1/3 less fat cream cheese
5oz non-fat greek yogurt (One single serve container)
1 C Salsa Verde
6 OLE Spinach & Herb Tortillas
Combine all ingredients except tortillas. Cook on low for 6-8 hours. Once cooked, shred chicken and place evenly in tortillas. Place in a 9x13 pan and cover with leftover sauce in the crock pot. Bake uncovered in a 350 degree oven for 30 minutes.
Makes 6 enchiladas. 1 serving is 3.